Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562261
Title Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging
Author(s) Wang, Li; Heising, Jenneke; Fogliano, Vincenzo; Dekker, Matthijs
Source Food Packaging and Shelf Life 24 (2020). - ISSN 2214-2894
DOI https://doi.org/10.1016/j.fpsl.2020.100500
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Antimicrobial packaging - Carvacrol partition - Controlled release - Food composition - Ground beef
Abstract

The ability of carvacrol loaded polylactic acid (PLA) films to improve ground beef preservation was assessed. The mass transfer processes of carvacrol partitioning in a food packaging system between the PLA film, headspace and food product was studied. Carvacrol release was studied on packed ground beef having a fat content of 5 or 12 % at a temperature between 5 and 30 °C and a humidity between 43 and 94 % for up to 12 days. Results showed the release rate of carvacrol from the PLA film into the headspace increased with the storage temperature while the humidity in the packaging headspace had no effect on the release rate of carvacrol from the PLA film. The fat content of ground beef has a profound effect on the partitioning of carvacrol: when the system is stored at 5 °C the carvacrol absorption in the 12 % fat ground beef was about 1.3-fold compared with the carvacrol concentration observed in 5% fat ground beef. Despite this higher carvacrol absorption in the regular beef, the PLA/carvacrol films had a stronger antimicrobial effect on the lean beef suggesting that partitioning of carvacrol into the fat phase of the beef reduced its antimicrobial activity. Results highlight the importance of considering the food matrix composition in the design of antimicrobial packaging based on natural volatile components.

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